Maple Pudding with Whipped Cream

Place a medium saucepan on the stove. Add the syrup and 2 cups of the milk and whisk to combine. Turn the heat on to medium and bring to a gentle simmer.

To separate the yolks from the whites of the eggs, first, crack the eggs into a small bowl. Gently lift out the yolks with your fingers and let the whites fall away. Add the egg yolks to a medium bowl and save the whites for another use.

Whisk together the egg yolks, cornstarch, salt, and the remaining 1 cup milk. Whisk in about 1 cup of the hot maple mixture into the egg mixture. Then whisk the egg mixture into the maple mixture. Cook over medium-low heat, stirring constantly with a silicone spatula or whisk, until thickened, 10 to 15 minutes. The pudding should be thick enough to coat the back of a spoon and hold its track when you run your finger through it. Remove from heat and whisk in the vanilla and butter.

Pour the hot pudding into a large liquid measuring cup. Then pour into coffee or teacups or small ramekins. If you don’t like the skin that forms on pudding when it cools, then cover each cup with piece of plastic wrap and refrigerate. If you like the skin, just pop them into the refrigerator, unwrapped, to cool completely, about 2 hours.

Serve topped with whipped cream and either a sprinkle of cinnamon or freshly grated nutmeg.

For the whipped cream, pour the heavy whipping cream into a medium bowl. Whisk until it starts to thicken then add the sugar (start with 1 tablespoon and taste. If you like it a little sweeter then add a little more). Whisk a little more until the cream is fluffy and light but not stiff.